【脱初心者】意外とかんたん？出刃包丁のちょっと本格的な研ぎ方をマスターしましょう！

We're continuing our knife sharpening project! In the previous video, we sharpened a deba knife and a sashimi knife using the simplest method for beginners. This made a completely dull knife sharp enough, but honestly, it still wasn't quite enough... So this time, we'll sharpen a deba knife using a "slightly" more professional method. In the previous video, we introduced basic knowledge such as the whetstone to use and how to hold the knife. Be sure to check it out! ◼︎Previous Video [Whetstone] If you're sharpening a Japanese knife, start with this method. Improve the sharpness of your deba/sashimi knives even on your first try! →    • 【砥石】和包丁を研ぐならまずはこのやり方。初挑戦でも出刃/刺身の切れ味あがる！   ◼︎Items Featured in the Video ・Kai Combination Whetstone → https://amzn.to/3OBG9ZV ・Kai Surface-Sharpening Whetstone → https://amzn.to/4tNDGLZ ・Kai Deba Knife, Seki Magoroku, Ginju, Stainless Steel → https://amzn.to/4aFefni (I sound like a Kai shill, but I'm not...lol) [Reference Sites] How to Sharpen and Care for a Deba Knife - Sakai Ichimonji Mitsuhide Knife → https://hocho.ichimonji.co.jp/types/j... [Video Locations] 00:00 Let's try some serious sharpening 00:35 An overview of professional knife sharpening 01:10 Everything starts with preparation 01:34 Get into the habit of checking the blade. 02:10 Create a base blade with the medium whetstone. 04:26 Sharpen with the finishing whetstone. 08:05 Clean up the whetstone and remove any small burrs. 8:27 Let's try some cutting. 09:47 Summary. #KnifeSharpening #DebaKnife #MovingAwayFromBeginner